20 g (3/4 oz) gelatine
5 tablespoons water
2 large eating apples, peeled, cored and sliced
200 ml (1/3 pint) orange juice, unsweetened
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
25 g (1 oz) cocoa powder, sifted
2 eggs, separated
150 g (5 oz) Jaffa orange
5 tablespoons water
2 large eating apples, peeled, cored and sliced
200 ml (1/3 pint) orange juice, unsweetened
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
25 g (1 oz) cocoa powder, sifted
2 eggs, separated
150 g (5 oz) Jaffa orange
for the yogurt
3/4 cup (6 oz.) carton double cream (heavy cream)
1 tablespoon Cointreau (optional)
3 oz (75 g) fresh brown breadcrumbs
1 tablespoon Cointreau (optional)
3 oz (75 g) fresh brown breadcrumbs
to decorate
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
1 tablespoon icing sugar (confectioners sugar)
dash of Cointreau (optional)
chocolate curls
1 tablespoon icing sugar (confectioners sugar)
dash of Cointreau (optional)
chocolate curls
method
1. Dissolve the gelatine in the water.
2. Rinse and chill an 18 cm (7 inch) non-stick or stainless steel cake tin.
3. Arrange the apple slices on the bottom of the tin.
4. Put the orange juice and sugar in a saucepan and heat gently, stirring to dissolve the sugar.
5. Stir in the gelatine. Spoon enough of this mixture over the apples in the tin just to cover them and chill until set.
6. Add the cocoa powder to the rest of the orange juice mixture and bring to the boil, stirring. Cool.
7. Beat the egg yolks with the yogurt, cream and Cointreau, if used.
8. Whisk the egg whites until stiff. Mix the orange juice mixture and breadcrumbs into the yolk mixture, then fold in the egg whites.
9. Pour over the apples in the tin and chill until set.
10. Turn out the torte on to a chilled serving dish.
11. Whip the cream with the icing sugar and Cointreau, if used, and pipe in roses around the top and bottom edges of the torte.
12. Decorate with chocolate curls.
2. Rinse and chill an 18 cm (7 inch) non-stick or stainless steel cake tin.
3. Arrange the apple slices on the bottom of the tin.
4. Put the orange juice and sugar in a saucepan and heat gently, stirring to dissolve the sugar.
5. Stir in the gelatine. Spoon enough of this mixture over the apples in the tin just to cover them and chill until set.
6. Add the cocoa powder to the rest of the orange juice mixture and bring to the boil, stirring. Cool.
7. Beat the egg yolks with the yogurt, cream and Cointreau, if used.
8. Whisk the egg whites until stiff. Mix the orange juice mixture and breadcrumbs into the yolk mixture, then fold in the egg whites.
9. Pour over the apples in the tin and chill until set.
10. Turn out the torte on to a chilled serving dish.
11. Whip the cream with the icing sugar and Cointreau, if used, and pipe in roses around the top and bottom edges of the torte.
12. Decorate with chocolate curls.
serving amount
serves 6
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